Beetroot Curd Kalakand

Name: Beetroot Curd Kalakand
Total time: 2400 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 400 gms Fresh sweetened hung Curd; 100 gms Homemade cottage cheese; 3 tbsp Sugar; 25 gms Milk powder; 1/4 tsp Cardamom powder; 1 Pinch Nutmeg powder; 2-3 tbsp crushed Beetroot; 1 Spoon Desi Ghee; as required Dry nuts like Cashews, Almonds and pistachios for topping

Nirmala Panda @cook_11897018

#goldenapron3
#Week10
#Puzzle10 (I picked Curd from the puzzle as my star ingredient)

Nirmala Panda @cook_11897018

#goldenapron3
#Week10
#Puzzle10 (I picked Curd from the puzzle as my star ingredient)

Saved

Ingredients

35-40 minutes

6 servings

400 gmsFresh sweetened hung Curd
100 gmsHomemade cottage cheese
3 tbspSugar
25 gmsMilk powder
1/4 tspCardamom powder
1 PinchNutmeg powder
2-3 tbspcrushed Beetroot
1 SpoonDesi Ghee
as requiredDry nuts like Cashews, Almonds and pistachios for topping

Saved

Steps

35-40 minutes

1

Take a pan add hung curd and cook it till the moisture in the Curd evaporates.
2

Then add cottage cheese to it and mix well.
3

Meanwhile heat another pan and add crushed Beetroot and 1 Spoon ghee and mix it well.
4

Then add the Curd and cottage mixture to it, also add sugar and mix it well.
5

Then add milk powder to it and mix it well till the mixture gets thickened and leaves the edges of the pan. Then switch off the flame.
6

Now, take a greased container and set the Kalakand in it and top it with Dry nuts then fridge it for 3-4 hrs.
7

Finally,cut the Kalakand into square shapes and serve.